Organic corn, chestnut and coconut vegan soup
Winter is the perfect time to eat a nice hearty soup.
My Mom says that there is no complete meal without a soup! "You need something warm in your tummy" :) and I must admit, she is right! To start a meal with a soup is so comforting, and healthy too:)
I created that soup yesterday when outside temperatures dropped to 25F.! Brrrrrrrrr....cold! My kids loved it, and ate it all!
I roasted the chestnuts myself, but you can certainly buy the vacuum packaged ones, It's easier.
1 onion thinly chopped
2 cloves minced garlic
1 teaspoon olive oil
1 parsley root (parsnip) grated
2 cups roasted chestnuts, grind in a coffee grinder
3 cups organic frozen corn
4 cups water
1 can light coconut milk 14oz/400ml
1 tablespoon light soy sauce
In a cast iron pot add the olive oil, chopped onion, garlic, salt and pepper. Sauté until tender. Then add the parsley root and chestnuts, sauté for a couple of minutes, and then add the corn, water, soy sauce, and bring it to a boil, then lower to simmer, add coconut milk and cook for 15-20 minutes.